low-fodmap chocolate banana flapjacks!

IMG_2096Flicking through the latest Good Housekeeping magazine (my mother’s, might I add),  I found a delicious looking recipe for Chocolate, Banana and Pecan Flapjacks. With nearly 500g of sugar in total, 456kcal a slice and a double cream-based chocolate frosting, I was a bit put-off by their sheer, unhealthy decadence!

So, I took on the challenge of “healthifying” them, if you will. They are not sugar-free, but…everything in moderation!

The original recipe is not yet available on the website, but it’s in the magazine. My adaptation is as follows:

  • 50g sunflower spread (I use Pure, which has no added Buttermilk so dairy-free) (could also use coconut oil instead)
  • 50g golden syrup (a bit of the sugar stuff, in moderation)
  • 1 generous tablespoon of smooth peanut butter (a fab, sticky solution to using less sugar)
  • 150g dark chocolate (anti-oxidant)
  • 30g chopped pecans (good fats, vitamins and protein)
  • 2 ripe bananas, mashed (lovely potassium)
  • 200g jumbo oats (adds a nice texture) 
  • 50g normal oats 
  • 30g ground almonds (optional, for some skin-loving vitamin E!)
  • 30g mixed seeds – pumpkin seeds work especially well (good for fibre)
  • 1 tablespoon of chia seeds (optional)
  1. Grease a 20cm tin and preheat the oven to 150 fan.
  2. Melt the butter, golden syrup and PB together
  3. Add the mashed bananas
  4. Add the pecans, seeds and ground almonds
  5. Melt the chocolate (best done using a bain-marie)
  6. Stir it into the rest of the mixture
  7. Add the oats
  8. Combine thoroughly
  9. Bake for 20-30 mins, more or less depending on the texture you prefer
  10. Cut and enjoy! (I’m planning this as a snack to take to work)




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